Pages

Saturday, September 17, 2011

Zucchini Pancakes

I’m not a big fan of pancakes—drenched in maple syrup, topped with a dollop of cream and a sprinkling of fresh berries—for breakfast. Theoretically, I do like pancakes, but for dessert, not breakfast. Though I eat dessert for breakfast on occasion, I do try to eat healthy, energizing foods for breakfast most of the time.

This morning, I made some savoury Zucchini Pancakes to use up the grated zucchini sitting in my fridge, leftover from the last time I made pasta. Inspired by my mom’s delicious zucchini pancakes, I decided create my own version.

I started with pale green grated zucchini, speckled with the dark green skin, which had been marinated with salt and set in a strainer overnight. Then I added eggs, some cornstarch to thicken the mixture, and a combination of herbs and spices. I mixed until everything was amalgamated and frothy. Carefully, I ladled out the egg batter into the hot skillet listened for the satisfying sizzle.

I fried each pancake for a few minutes on each side, my nose taking in the scent of golden brown. Then I sandwiched a slice of white provolone in between two pancakes and waited impatiently for the cheese to melt. My stomach rumbling, I could wait no longer. I dug in, the cheese stretching and melt-ey as I pull my fork away. And then I smiled. These are the kind of pancakes I eat for breakfast.

Click below for the recipe.

Zucchini Pancakes

My mom’s pancakes contain more egg and less zucchini while mine has more zucchini and less egg. Feel free to play with the proportions; this “zucchini pancake” is basically a glorified rendition of scrambled eggs.

Yield: about 6 pancakes

Ingredients:

2 cups grated zucchini, about 1 large zucchini

½ teaspoon salt

2 eggs

2 tablespoon cornstarch

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon paprika

1 tablespoon fresh dill leaves, chopped

2 tablespoons olive oil

3 slices of provolone cheese

Directions:

In a mesh strainer set over a bowl, combine the grated zucchini and salt. Let the grated zucchini sit for an hour (or covered overnight) to release some of its moisture. Using the back of a spoon, press the grated zucchini against the strainer to release any extra water. Pour the water out of the bowl and place the zucchini in the bowl. Add the eggs, cornstarch, salt, black pepper, garlic powder, paprika, and dill. Stir until thoroughly combined.

Heat a large skillet on medium high heat. Add the olive oil. Using an ice cream scoop, portion the batter into the skillet. Flatten the batter into a round pancake shape and fry for 3 to 4 minutes, until golden brown. Flip and continue cooking for 2 to 3 minutes, until cooked through. Repeat with the remaining batter. The batter will separate, but just whisk it again before pouring into the pan.

Place a pancake on a plate and place a slice of cheese on top. Immediately place another hot zucchini pancake over top and serve.

These are wonderful Zucchini Pancakes. They just look awesome and so full of flavor! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen